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Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit
Microbiological and modeling (combined heat transfer and microbial kinetic equations [HTMK] model) approaches were used to determine the location of microorganisms within cucumber. The total number of aerobes found within/on cucumbers varied from 10(5) to 10(7) colony-forming units (CFU)/g. The highest and the least amount of microbiota were respectively found at the blossom end and middle part of the cucumbers and were within the 1st 6 mm of the cucumber surface. A comparison of the calculated thermal death time from the HTMK model with the values obtained from experimental data showed that total aerobic microorganisms were located within 0.65 mm of the fruit surface.
Breidt, F., Jr.
Journal of food science 2005 June-July, v. 70, no. 5
Journal Articles, USDA Authors, Peer-Reviewed
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Agricultural Research Service
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